Chilly Day Beef Chili

Cut: Round / Rump Roast
Preparation Time: 15 Minutes
Cook Time: 5 1/2 to 9 hours

Main Ingredients:

 2 1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
 2 cans (15 1/2 ounces each) black beans, rinsed, drained
 1 can (14 1/2 ounces) chili-style diced tomatoes
 1 can (8 ounces) tomato sauce
 1 medium onion, chopped
 2 teaspoons chili powder
 1 teaspoon salt
 1 teaspoon ground cumin
 1/2 teaspoon pepper
 1 cup prepared thick-and-chunky salsa 

Toppings:
Shredded Cheddar cheese, diced onion, dairy sour cream, sliced green onions (optional)

Directions:
  1. Combine all ingredients except salsa and toppings in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 1/2 to 6 hours or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)
  2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, if desired. Makes 6 to 8 servings (1 1/4 to 1 1/2 cups each).
Recipe Tips:
  • Black beans and plenty of seasonings make this beef chili just right. Serve over corn muffins for a special treat, and don't forget the toppings.
Recipe Notes:

Nutrition Information per serving (1/6 of recipe): 404 calories; 42 g protein; 32 g carbohydrate; 12 g fat; 710 mg sodium; 91 mg cholesterol; 6 mg niacin; 0.6 mg viatmin B6; 2.8 mcg vitamin B12; 6.2 mg iron; 8.7 mg zinc.

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